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New York Executive Chef

​​The discovery of a new dish seems to do more for human happiness than the discovery of a new star.​

-Jean Anthelme Brillat-Savarin

ABOUT

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I owe it to my Grandmother for shaping my relationship with food and the kitchen at large. The daily labor of maintaining a large family never imposed on her full hearted dedication to preparing our meals with love. She even knew what each of us prefered and went out of her way to satisfy our specific tastes.

We had a small plantation beyond the house and the animal farm ajoined to it did not just nurture us, they made sure to offer a generous plate to whomever knocked on our door. They were always open and anyone that arrived, even unannounced, was warmly welcomed with a special place waiting for them around our table.

It was like this that I grew up, with the sentiment of love and respect materializing in our everyday meal by means of what first nature made available to us. Today I fondly recall my first classes at the New York Restaurant School, and the beginning of my career as a chef after receiving my certification in Culinary Arts and Baking.

Times have changed but never for a moment in my heart do I forget the passion for food with which my grandmother brought through our kitchen. With this same love and commitment, I look forward to attending to you and your next event.

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Former Chef Beyond The Following:

Brazilian Mission to the United Nations for the Brazilian Ambassador

Sonnier & Castle

Acquolina

Sant Ambroeus

The LIederkranz

Simply Divine

Diane Gordon Catering

New York Botanical Garden Cafe'

​Abigail Kirsch

Sample Winter Menus

Starters

Deserts

​Oysters on the Half Shell

Golden Beets with Smoked Trout and Dill

Brioche rounds with Caviar

Shrimp Cocktails

Cucumber with Fresh Crab

Goat Cheese and Shallot Toasts

Roasted Lamb Chops with Rosemary and Seasalt

​​Chocolate Frangelico Truffles

Apple Ginger Tart With Cider Bourbon Sauce

Steamed Fig Pudding

Winter Compote with Clove Biscotti

Ricotta Cheesecake with Blood Orange Glaze

Ginger Bread With Whipped Cream

Soups & Salads

Mains & Sides

​​Standing Rib Roast with Garlic-Peppercorn Crust

Baked Ham with Honey-Port Glaze

Braised Short Ribs

Beef Tenderloin with Shallot and Syrah Reduction

Braised Brussels Sprouts with Sage

Polenta with White Cheddar

​Roasted Cauliflower with Green Olives

​​Golden Beet Soup with Creme Fraiche

​Shrimp Bisque

​Orange, Avocado, and Fennel Salad

​Arugula, Radicchio, and Escarole Salad

Crab Salad with Apples and Grapefruit Coulis

​Frisee, Endive, and Watercress Salad with Roquefort

Every menu is unique and custom created for each event.

Please enjoy the menus above from previous events for inspiration.

GALLERY

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Hors d'oeuvres

Plated

Buffet​​

TESTIMONIALS

She is an outstanding executive chef...we worked together in private homes for small parties of New York's most demaninding clientele and in large catering venues for dinners of up to a thousand guests...I highly recommend her without hesitation.

-Randy Braunberger

Executive Chef

Acquolina

Mrs. Fuglencio worked with several Brazilian Ambassadors as a chef de cuisine at the Official Residences performing duties with great proficiency and professionalism.

-Daniel Girardo De Brito

Head of Administration

Brazilian Mission to the United Nations

She is resourceful on menu changes and vendor selection. FOr all the numerous meals she prepared, our guests always rave about the quality of the food and presentation. Tania is punctual, extremely honest, and realiable. I recommend her without reservation.

-Joy B. Ferro

Executive Director

My partner had a family emergency and could not work a very large party with me at a prestigious country club. Tania stepped in without hestiation and saved my reputation by making the event spectacular with her talent and ease in the kitchen. He culinary knowledge was so strong. Her exceptional skills and ability to commmunicate effectively and upbeat with staff, guests, and clients made my job easy.

​-Orestes Gomes de Oliveira

​ Great Ideas Private Catering

Tania makes the standard and quality of the food a success with raves.

-Winston Power

Tania's strong work ethic and cordial attitude only add and compliment her undeniable expertise...conducting herself with grace even under pressure.